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Scallop Tataki

The scallop in this recipe is nearly raw, so you need it to be exceptionally fresh.
By Jess Lacey

This looks far more complicated to make then it is, so it would make a very impressive dinner party starter. You can make the different components a few hours ahead, store the whole cooked scallop in the fridge and then slice and put together quickly at the last minute.

Jess Lacey is an Irish food blogger and soon to be lawyer. She has found a home in London, Dublin, Leiden, Melbourne and Aarhus. After a brief foray into the world of Michelin starred cooking, she decided to keep cooking and food as relationships based purely on passion rather than income. She travels frequently, and justifies this by writing about it. More of her musings and recipes are available on her blog, Canal Cook.